Description
Ash Reshteh is a traditional Persian noodle and herb soup. It combines various herbs, beans, and noodles for a hearty meal.
Ingredients
Scale
- 1 cup lentils
- 1 cup chickpeas
- 1 cup kidney beans
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 cup fresh spinach, chopped
- 1 cup fresh parsley, chopped
- 1 cup fresh coriander, chopped
- 1 cup reshteh noodles
- 1 tablespoon turmeric
- Salt to taste
- Pepper to taste
Instructions
- Rinse the lentils, chickpeas, and kidney beans. Soak overnight.
- In a large pot, sauté the onion and garlic until golden.
- Add the soaked beans and lentils to the pot.
- Add vegetable broth, water, turmeric, salt, and pepper.
- Simmer for 1 hour until beans are tender.
- Add fresh herbs and noodles, cook for an additional 15 minutes.
- Serve hot with a drizzle of olive oil if desired.
Notes
- Adjust the consistency with more broth if needed.
- Garnish with additional herbs for extra flavor.
- Can be stored in the fridge for 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Ash Reshteh, Persian soup, noodle soup, herb soup, vegetarian soup